“Lychee...a typical oriental fruit. Sweet and very juicy. The canned version is used in this recipe, but it is just as nice. This dish was tested on Swedish, Japanese and Indian friends, and they all loved it!! Interesting texture and flavour! A hit with the kiddies too!”

Very tasty.. I agree with previous review. There was a lot of liquid that cooked out of the fruit so I added some cornstarch to thicken the sauce. I also used chicken as that was what I had in the freezer

Reviewer:

The flavor of this recipe came out very well. The sweetness of the lychees really complemented the salty, spicy flavors from the sauce/marinade ingredients. This recipe would be very easy to tweak, to adjust for your own personal preferences on salt and spice. (For example, I think you could eliminate the soy sauce altogether and not miss if, it you're trying to cut down on salt.) I didn't have chile peppers, but had some Asian chili garlic sauce, so I cut back on the minced garlic (used 1/2 tbsp) to account for the garlic in the chili sauce. One thing I did not like about this recipe, however, was that there was a lot of liquid in the pan when everything was done cooking. So, I dissolved some cornstarch in water and mixed that into the boiling liquid, to thicken the liquid into a nice sauce. I then mixed the cooked meat/lychee mixture back into the thickened liquid, and served it over rice. I will definitely make this again, but next time I think I will just mix the second tablespoon of wine with a tablespoon of cornstarch, and mix that in at the very end, instead of adding the wine to the pan while the turkey is cooking.